Teriyaki Chicken Wings

Superbowl Sunday is a great reason to make wings! These wings are best if you use fresh chicken vs. frozen. I have made them with frozen wings and they turn out fine, but the fresh wings really make a difference!

Teriyaki Chicken Wings Method:
If using whole wings cut them up and discard the tips (you can simmer the tips in water for 1.5 hours to make a chicken stock and freeze it to use later). Here is a great source to show how to cut the wings into pieces. http://www.instructables.com/id/How-To-Section-Chicken-Wings/

Put the pieces in a ziplock bag and cover with Mr. Yoshida’s Original Gourmet Sweet and Savory sauce. Marinate for a minimum of 2 hours (the longer the better) in the refrigerator, turning the bag every 30 minutes. You can find Mr. Yoshida’s at Costco. Marinating the wings is not required but it really enhances the flavor.

Preheat oven to 375 degrees.

Cover a sheet pan with parchment paper and place the wings on the pan in a single layer. Bake the wings for 50 minutes turning them after 20 minutes. If you decide not to marinate the wings the cook time will increase to 75-90 minutes or until to the desired crispiness.

Toast the sesame seeds by putting them in a pan on the stove on high for 1 minute. Shake the pan to keep them moving and prevent burning. Set aside until wings are done.

Remove the wings from the oven and place them into a large bowl and coat them with the Kikkoman’s Baste and Glaze sauce. Turn the oven off and put the wings back on the pans and return to the oven for 15 minutes. Remove the wings from the oven and serve topped with toasted sesame seed and chopped cilantro.